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Name: Turkey in Mixed Mushroom Sauce
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Cuisine: American
Ingredients: 1 cn Fat free chicken broth; (14; 1/2 ts Salt; 1 c Sliced shiitaki* mushrooms; 1 tb Chopped parsley; 1/8 ts Thyme; 1 pk Butterball Boneless Turkey; 1/2 c Onions chopped; 1 tb Green peppercorns; 1 c Sliced fresh button; 2 tb Cornstarch; 1 c Sliced fresh brown crimini*; 1 ts Sugar

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INGREDIENTS

1 cn Fat free chicken broth; (14
1/2 ts Salt
1 c Sliced shiitaki* mushrooms
1 tb Chopped parsley
1/8 ts Thyme
1 pk Butterball Boneless Turkey
1/2 c Onions ; chopped
1 tb Green peppercorns
1 c Sliced fresh button
2 tb Cornstarch
1 c Sliced fresh brown crimini*
1 ts Sugar

Servings

INSTRUCTIONS

*may substitute with fresh button mushrooms Spray skillet with nonstick cooking spray. Brown turkey breast cutlets on each side and remove from skillet. Spray skillet again if needed. Add mushrooms and onion. Saute until liquid from mushrooms has evaporated, about 3-5 minutes. Combine chicken broth and cornstarch. Add broth mixture, salt, thyme, sugar, parsley and peppercorns to mushrooms. Bring to a boil; stir until thickened. Return turkey to skillet. Cook in mushroom sauce until no longer pink, about 5 minutes over medium heat. Makes 4 to 6 servings http://www.butterball.com/butterball/mushroom.html Developed by Food Marketing Support Services, Inc. June 1995 Recipe by: http://www.butterball.com Recipe by Cathy Luchettis Hot Flash Cookbook Posted to EAT-LF Digest by Roberta Banghart on Jun 04, 1998

NOTES

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Turkey in Mixed Mushroom Sauce

1 cn Fat free chicken broth; (14
1/2 ts Salt
1 c Sliced shiitaki* mushrooms
1 tb Chopped parsley
1/8 ts Thyme
1 pk Butterball Boneless Turkey
1/2 c Onions chopped
1 tb Green peppercorns
1 c Sliced fresh button
2 tb Cornstarch
1 c Sliced fresh brown crimini*
1 ts Sugar

*may substitute with fresh button mushrooms Spray skillet with nonstick  cooking spray. Brown turkey breast cutlets on each side and remove from  skillet. Spray skillet again if needed. Add mushrooms and onion. Saute  until liquid from mushrooms has evaporated, about 3-5 minutes. Combine  chicken broth and cornstarch. Add broth mixture, salt, thyme, sugar,  parsley and peppercorns to mushrooms. Bring to a boil; stir until  thickened. Return turkey to skillet. Cook in mushroom sauce until no longer  pink, about 5 minutes over medium heat.    Makes 4 to 6 servings    http://www.butterball.com/butterball/mushroom.html    Developed by Food Marketing Support Services, Inc. June 1995    Recipe by: http://www.butterball.com Recipe by Cathy Luchettis Hot Flash  Cookbook  Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Jun 04,  1998

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Nutrition

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Serving Size: 1 Serving (28g)
Recipe Makes: 4 Servings

Calories: 34
Calories from Fat: 1 (3%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2.5mg		0 %
Potassium 63.9mg		2 %
Total Carbohydrate 8.4g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 7.4g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 34

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